Triple Berry Pie

Triple berry pie is made with fresh summer berries and a flaky homemade crust. The filling uses strawberries, blueberries and raspberries for flavorful dessert!

Aaaand the berry baking continues. I can’t help myself. With so many fresh summer berries, what else to do but bake with them? On today’s menu was a triple berry pie.

Strawberries, blueberries and raspberries make up the filling for this summer pie. It’s sweet and tart with a buttery, flaky homemade crust.

If I’m being completely honest, it’s been a while since I’ve baked a homemade pie. I usually reserve that set of skills for the holiday season (pecan pie is my favorite!)

But with all these fresh berries, I knew it was time to make a summer pie. SoI brushed up on my pie-making skills and got to work.

I dabbled with the idea of making just a raspberry and blueberry pie, but I had a feeling strawberries would add another dimension of flavor and texture. That idea turned out to be true 🙂

Cooking the berries on the stovetop with sugar and cornstarch creates a flavorful filling that you’ll already want to eat by the spoonful. Resist the urge because you will want this homemade pie crust.

I’ve had my battles with homemade pie crust. My crusts had always tasted good, but rolling out the chilled dough was constantly a struggle. This time I rolled out the dough prior to refrigerating and it worked wonders.

The pie dough was easier to handle, which was crucial for the lattice top. The crust is sturdy enough to hold the filling and flaky enough to please the tastebuds.

If you are a fan of pies or have pints of berries in the kitchen, this is the summer dessert for you. I enjoy mine with a scoop of vanilla ice cream. How do you like to eat your pie?

Tools you need to make triple berry pie…

Triple Berry Pie

Triple berry pie is made with fresh summer berries and a flaky homemade crust. The filling uses strawberries, blueberries and raspberries for flavorful dessert!

Course
Dessert

Cuisine
American

Keyword
Triple Berry Pie

Prep Time30minutes

Cook Time45minutes

Total Time1hour15minutes

Servings8slices

Ingredients

Homemade Pie Crust

3cups(360 g) unbleached all-purpose flour

1teaspoonsalt

1/2cup(102 g) shortening

6tablespoons(85 g) cold butter, cut into 1/2-inch cubes

6tablespoonsice cold water

1tablespoonwhite vinegar

Triple Berry Filling

2 1/2cups(425 g) fresh blueberries

2 1/2cups(400 g) fresh strawberries, quartered

2cups(340 g) fresh raspberries

1cup(200 g) granulated sugar

1tablespoonlemon juice

4 to 5tablespoonscornstarch

2tablespoonsbutter

1egg white beaten with a fork

Instructions

Homemade Pie Crust

In a large bowl, whisk together the flour and salt. Cut in the shortening and the butter using a pastry cutter (or two forks) until the mixture has pea-sized crumbs.

Mix the water and vinegar together in a cup. Pour over the flour mixture and use a wooden spatula to stir together just until the dough is combined and handles well. Avoid over-mixing.

Split the dough into two chunks. Sprinkle flour on the counter and roll out one chunk of dough. Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan. Roll out the other crust and set on a separate plate. Place both crusts in the refrigerator while you make the pie filling.

Triple Berry Pie Filling

Place berries, sugar and lemon juice in a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, stirring occasionally.

Gently stir 4 tablespoons cornstarch into berries and allow to simmer until thickened, about 5 minutes. If the mixture is still runny, add another tablespoon of cornstarch and simmer for 1 minute loner. You want the berry mixture to be thick.

Remove from heat and stir in the butter.

Remove pie plate from the refrigerator and pour warm berry mixture into unbaked pie shell. Use second pie crust to make a lattice top (instructions here).

Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

Bake at 400° F for 40-45 minutes total. Check pie after about 25 minutes and place a piece of tinfoil over the pie to prevent the crust from burning.

Remove to a wire cooling rack and allow to cool. Once cooled completely, cut into slices and serve or cover it and refrigerate it overnight to serve the next day.

Recipe Notes

Vinegar helps prevent gluten development, which keeps the dough soft and tender resulting in a flakey, buttery crust. Don’t worry, you won’t taste the vinegar once the pie is baked!

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Hi Teresa! Great question. I just recently started adding vinegar as I came across it as a “baking hack.” Overworking pie dough creates heat and develops gluten. Gluten makes a tough dough and therefore a tough crust. Vinegar helps prevent gluten development, which keeps the dough soft and tender resulting in a flakey, buttery crust. Don’t worry, you won’t taste the vinegar once the pie is baked!

ok so I’ll freely admit, I was drawn to your and your gorgeous puppy first!!! ha ha but this pie looks insanely delicious!!!! i love berry pie and it’s berry season here in Oregon right now so I’m always on the look out for great pie recipes!

My great grandmother put vinegar into her pie crust and until you explained why I never knew why she put it in there, so thank you to shedding light on one of the unsolved mysteries from my childhood! It’s not officially summer until there’s a freshly baked berry pie cooling on the counter. 🙂